Looking for a coffee shop with terrific creative coffees, eclectic food choices, and a great conversational vibe?

Welcome to Nostalgia Coffee & Café in Burley, Idaho.

Located at 1332 Albion Avenue since 2014 there is something about this quaint coffee shop that makes it ahead of its time.

From being intentional about supporting and working with local businesses, offering delicious gluten free choices or their amazing butternut squash tacos or scone selections, beer and wine varieties, serving Dawson Taylor coffee and having limited electrical outlets, everything combines with the genuineness of the employee’s focus of knowing their customers, that serves up a conversational ambiance that is unmatched.

Owner and Southern Idaho native, Ariel Perley says this with a smile about who Nostalgia is, “We want this to be the place where you have a conversation and not want to leave, and that this is somewhere you want to be.” Customers are steady and regulars love hanging out in the midst of old newspaper headlines and artwork that also add to the Nostalgia name. 

For Ariel, customer service is about recognizing, valuing, and learning about the people who come into the coffee shop and cafe. She says with passion, “Everyone has a different story, people have good days and bad days,” and by, “taking the time to see them and really care for them, talk and connect with them, makes a difference,” and is what sets Nostalgia apart.

Swing by for a cup of coffee, breakfast, lunch or dinner, beer and wine, and know that conversations are welcome. You cannot miss the brilliant blue sign!

Looking For a Coffee Shop with Spirit, Madagascar Vanilla, and Afro Phil Beans?

 Welcome to Agape Coffee House in Payette, Idaho.

Located on the corner of the 95 and 1st Avenue South, Agape Coffee House caters to every java and kinship need as they welcome everyone to either sit together beneath the shade of a honey tree or enjoy a stroll through their Saturday Market (10AM-2PM). The staff at Agape Coffee House serves java junkies and coffee rookies with the same joy and positivity each day, every day, and they serve every coffee with exceptional artistic foams and in cups that rarely match. From creating your own unique personal tea service with sugar and cream, to live music, to purchasing vintage paintings or Afro Phil Coffee Beans, eggs, or root beer honey, Agape Coffee House is ready to serve.

What makes this coffee house so unique is the way barista artist and general manager Jessica Robertson, and her mother Lisa Hansen (a Spicy Chai Latte enthusiast), welcomed others in the community to invest and shape the Agape Coffee House experience that has grown because individuals in the area donated things and time that their new business needed along the way to becoming who they are. A place where local post-modern art meets handcrafted birdhouses and the air is filled with Jack Johnson and Matt Corby tunes and the din of good conversations. It is a place where, “all feel welcome” and the staff are trained to “love people,” Jessica said hurriedly to help a new customer.

Jessica and Lisa have teamed up to create an eclectic community coffee house by sharing in the beauty of Payette’s creative gifts, artwork, unwanted furniture, and business interests. The tables and chairs are a mix of estate sale meets vintage-cabin-relaxed and three of the tables Jessica and a friend built from a kit. Many of the chairs are classic kitchen era (ca. 1960's) who had lost the rest of the set sometime in 1980 and have now found a home.

Returning to our table Jessica shared again Agape’s vision with a smiling peaceful sigh, “Well, we want people to experience a place that makes them feel valued and appreciated.” Agape Coffee House is where anything and anyone is welcome; where you can connect and be recognized for who you are; where the past, the lost, and the new are given a unique space to be together at table; where people feel at home with a vibe that their future is good.

Looking For A Coffee Shop On Wheels?

Welcome to Slow River Coffee!

Owner and independent coffee shop entrepreneur Sid Gauby invites you to enjoy a quality espresso; mobile style. Dependable as the aroma of fresh roasted coffee beans Slow River Coffee literally delivers a delicious cup wherever they park their coffee truck.

Serving the fast moving needs of their customers Slow River Coffee is redefining what itinerant can mean for the coffee industry. From creating your coffee on demand and on the fly from your car - to the coffee truck - to your office, Slow River Coffee will take your favorite drink order via a text and have it ready, and Sid says, “We are also adding a feature where our customers will be able to pay for their order on their phones.”

 Reflecting on his twenty-five years of experience with coffee and hospitality, brick and mortar coffee house congregations in Fort Wayne, Indiana, and how Slow River Coffee got started, Sid says with passion about his traveling café’s mission: “All should be able to enjoy good experiences, good people, and good tastes coming together.” Growing up in Boise and a graduate of Capital High School, Sid shares joyfully, “I’m looking forward to coming home. I can't wait to get to Boise again.”

 With sophisticated occasions like wedding receptions, business gatherings, company parties, or corporate events looking for alternatives to an open bar, Slow River Coffee can roll up to any venue and provide first class service, an elegant look, and offer an excellent individualized product. When asked where they might first pull in when they drive into Boise on or near April 10th Sid answered, “Guerilla pop up’s, along side other food trucks, college campuses, and businesses.” Consistent “aha” moments for Sid are when people see the truck for the first time, experience a quality that is more than they expected and usually say, “Wow, this is cool!” or, “I’ve always wanted to do something like that.”

 Giving back to the community locally and globally is one of Slow River Coffee’s core values. Sid says, “It’s a different business model,” where customers see that locally, “here’s where it goes and we want to live up to that. We are really into direct trade, paying a decent wage to our employees, and the proceeds from our tip jar go directly to meeting the needs of community organizations. Most people are more than generous.”

 With warmest expectations for their homecoming, Sid Gauby and Slow River Coffee are happy to drive up and welcome the Treasure Valley to a new experience in quality coffee and great customer service; mobile style.

Tom Lobaugh

Inspiration Consultant

Looking for a Coffee Shop Catering to Your Unique and Awesome Self?

Like Dorothy in the Wizard of Oz there are a few bewildered coffee reporters calling out a different reality because they are caught up with Rachel Woldoff, Dawn Lozzi, and Lisa Dilks’ interesting sociological research based on three Starbucks and three Independent Coffee Shops in Boston. According to these reporters, the sociologist's discoveries somehow lead to a conclusion proclaiming Starbucks as the proven winner over independent coffee shops in all things related to customer service. Albeit limited in scope in terms of defining the multifaceted layers of what it means to provide excellent customer service, these sociologists’ research challenges the old ideals of Ray Oldenburg’s understanding of a healthy community’s need for a third place, and begs an answer to the age old question for the 21st century independent coffee house: Identity. An identity challenged by the demands of providing a quality product and outstanding customer service amidst the complexities of human needs and wants.

Watched an elderly couple ordering at the Coffee Studio in Meridian, ID. They were asking for what kind of iced drink they should order from the barista. They “always” have something hot and thought they would “try something new” that day because it was going to be over 100 degrees for “the fifth day in a row.” The barista must have asked five or six different questions to both of them of what they preferred in an iced drink (they had several board choices and he took the time to create something they wanted, something unique). He commented on their life and how good it was to see them. The couple’s interaction was meaningful and genuine. It took time to place the order and create it. He told them, “If it’s not what you wanted, bring it back and we’ll try something else.” Crowning Starbucks as the great and powerful Oz behind quality customer service vs. the independent coffee shop’s courageous, heartfelt, and reasonable extra efforts to provide great customer service based on these limited conclusions will always favor Oz. That is not fair to independents or to Starbucks.

The sociologist’s method is about challenging the old ideas of a third place that ultimately lead toward their findings of what they call “new third place needs.” What would be fascinating is to use Woldoff, Lozzi, and Dilks’s approach in cities and towns all over North America and see the results. My humble, accurate, and not so sociological opinion based on their system is that each demographic will prove Starbucks a winner 80% of the time because their process favors big box stores delivering what a customer wants (free WiFi, enough space for work, leisure, and discussions, identical coffee choices at every store) as opposed to also meeting customer needs. Excellent customer service provides for both, and will go the extra moment to create a product while genuinely recognizing you, engaging you in the moment, and that meets a need.

Evaluating and critiquing the customer service of each independent coffee shop as if they all operate under the same homogenous classification as Starbucks (whose branding desperately demands homogeneity to promote their brand success) is like comparing a the city of Oz to small town in Kansas. They have their similarities and there are enormous differences. Many big box stores (Home Depot, Starbucks, Marriott) claim customer service as their specialty and go to incredible lengths to train their employees toward offering their brand’s understanding of what customer service means in relation to their brand (“Make sure the store is Grand Opening ready everyday before we open,” one of many Home Depot statements promoting their vision of providing the best customer service in the world). An individual coffee shop’s existence (and any entrepreneur in the service industry) depends on meeting the obligations and desires of every individual who comes through the door every day.

Often times the experience of an independent coffee shop is as unique and great as you, and you do not have to go to Oz to find it.

Dr. Tom Lobaugh

Inspiration Consultant

Looking to Spice Up Your Latte?

Welcome to The District Coffee House!

Kate Seward, General Manager for The District shared her missional hope for the coffee house, “We are a bakery and a coffee shop and we are focused on love in practical ways. We are here to serve the community and the whole vibe here is that this is love.”

Mostly run by volunteers and part of Calvary Chapel’s ministry The District offers a wide variety of “very cool” opportunities of a real-world love for a demographic that Kate says is, “So across the board!” Refugee training programs, free food potlucks, international sponsorships, a 20’s to 30’s group, downtown business folk, younger families, homeless men and women, live music with open mike nights, Q and A events, hosting a live feed for worship, and a welcoming space for people to hang out. When asked if is close to a Kingdom of God experience, Kate responded thoughtfully, “I hope so. People are choosing to work here because they want to love. It is an honor to work with them. Make’s it a special place.” Encouraged by the volunteers and the incredible interactions with the people they serve, Kate also shared, “It is bold to be here.”

Sharing about their current almost underground location Kate said with a hint of nostalgia, “It is pretty cool to see what God has done with this place.” They are relocating to the old Boise Café near 10th and Bannock in mid September partly due to the great growth of their 20’s to 30’s group. Kate said with a can do stretch and sigh gearing up for a move, “It’s a better location for everyone.”

An independent local roaster, Saranac Coffee, roasts for the coffee house. When asked about her favorite coffee drink on the menu Kate asked me, “Have you tried our Cardamom Latte?” My no was followed with a request for spelling, “Cada what?” Kate continued with a smile, “C A R D A M O M, and it is this amazing spice from India.” Taking a breath she said, “We grind up the seeds of the spice with our beans and infuse it into an espresso. It goes great with our in house simple syrup.” With a quick trip to the land of Google we learn from the great and powerful Wikipedia that, Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Black cardamom has a distinctly more smoky, though not bitter, aroma, with a coolness some consider similar to mint.  I’ll have one please.

If you are looking to spice up your day order a Cardamom Latte at The District Coffee House and while you are there share the love.

Dr. Tom Lobaugh

Inspiration Consultant

Want To Be Extraordinary Today?

Almost Shakespearian is an article in the NY Daily News, and news coverage from King 5 News in Washington.

The Comedy: Two children under the age of three with a stressing military mom are creating a mess of crumbs in an independent coffee shop. The owner is also a military wife who tells it like it is, expresses her frustration about having the carpets cleaned recently, and escorts them out declaring that those children are never welcome into her store again. The owner also writes a “snarky” Facebook post and shares a picture of her frustration. The customer shares the post enough to create a viral movement strong enough to catch the attention of the local and national news and causing the coffee owner to remove the post and issue an apology.

Perhaps a viewpoint from what this is not about might help clarify the scene. This isn’t about honoring the military, this isn’t about the rights of business owners to refuse service, this isn’t about the light-speed connection of social media, this isn’t about standing up for who you believe is right and who is wrong, this isn’t about sincere or genuine apologies, this isn’t about name calling, this isn’t about being a victim, this isn't about parenting. Drawing lines in the proverbial Facebook sandbox between a business owner and customer results in press, and this isn't about publicity either.

The Tragedy: This is about both parties missing an opportunity to recognize the other’s otherness.

What happens when we choose to see beyond ourselves and into the life of the other? Service. Reconciliation. Love. This is where we all can choose to be extraordinary every day.

Independent coffee shop owners have the most incredible occasion to offer an unmatched customer service. Patrons who visit have the most astonishing stage to respond with their money, support, and word of mouth marketing.

We are each other’s greatest and most important gift.

Dr. Tom Lobaugh

Inspiration Consultant

Looking for Inspirational Extras to Your Days?

Welcome to Perks of Life!                             

Entrepreneur and independent coffee shop owner Heather Allen has managed the Perks of Life since December of 2007. They serve great coffee, superb pastries, fine wine, and delicious desserts. Purchasing the store from the previous owner whose menu was “heavy on food and wine,” she and her sister, Andrea, transformed their new business into the success that Perks of Life celebrates today by being, “heavy on the coffee and pastries.” A passionate baker, Heather’s signature pastry are her scones. She says with a modest smile when asked what makes her scones so unique, “They’re not dry!” Laughing unpretentiously that she may just have the recipe wrong, she continued to explain with her wry wit, “We make everything from scratch with ‘real’ ingredients, not pretend stuff.” Catching up to the joke by asking for clarification of what was real she said plainly, “There’s no substitute for butter!”

A NCAA Division 1 athlete, having thrown the Shot Put and Hammer for Weber State and played Volleyball for Northwest Nazarene into her 30’s, it is her persistence on constantly learning in every aspect of life that illuminates her entrepreneurial spirit.  Loosing her mother to lymphoma midway through her freshman year at Weber State, healing through a severe ankle injury that cost her a volleyball scholarship, and having the Track and Field coach pick her up during that injury, Heather shares about that time in her life with a wise confidence, “There are no coincidences. There are blessings in disguise.” About her family she says, “There’s six of us and we’ve always been tight.” She says with another heart filled laugh, “The store is the family’s home away from home. Someone from the family is always around here. I love it.”

Being interrupted by two people coming through the back delivery door I asked, “Is that someone from your family?” She chuckled and hurried behind the counter, “Well no, they are customers.” That is the kind of fun a hospitality-centered business generates. Heather’s daily practice of choosing positivity and happiness and really, “meaning it,” are also an important extra to the customer service Perks of Life provides.

Heather's passions are, “Volleyball and coaching volleyball, nature and the outdoors, coffee, baking, and interactions with people.” She is another entrepreneur who loves what she does and confesses, “The first two years were difficult and stressful. I thought one day, ‘If I’m choosing to do this, then I could (also) choose to love it and enjoy it or let it be a stressful job.’ I chose to enjoy.” Speaking of a renewed commitment to herself Heather’s mindset is for happiness and being positive. With all the extras in life that are uniquely grand, Perks of Life takes the time to extend the ideals of contentment and affirmation to every customer with a grace.

Tom Lobaugh

Inspiration Consultant

Looking for a Divine Home Roasted Coffee?

Welcome to Starry Night Coffee!

Sitting at the Estes family kitchen table near a propped open window is where the small electric home roaster fits perfectly. He plugged it in. He opened the roaster and removed the drum to show me how it looks and operates. Chad reached for an old hand made wooden napkin holder, knocked it on its side, removed the napkins gently stacking them, and placed a small black fan that looks like a mini torpedo on top of the felled stand directing the air to usher the roasting smoke and odors outdoors.

Chad is methodical and follows an experienced plan to get the beans where he wants them. In order to roast these beans to their maximum flavor, Chad works with the machine’s timer so he can get the utmost time allowed for the temperature he needs and thereby giving him more creative freedom.

Chad opened a brand new bag of green coffee beans he just received from Papua New Guinea. The beans smelled sweet. He carefully measured 14oz, placed them in the drum, and closed them in the roaster. He called out to his family with joy and a serious tone, “Hey everyone, Daddy’s roasting.” There was an echo from the rest of his family, “Daddy’s roasting.” Noticing the question mark on my face wondering why the need for the announcement, Chad said, “The house was built in the 40’s and the electrical cannot handle all of this amperage and we’ll blow a fuse. It’s frustrating to be in the middle of a roast and have the machine shut off.” When that happens the machine has to cool down before it can be reheated.” Remembering hair dryer incidents and toaster ovens and televisions and microwaves in our past, I chuckled. It was a gracious and hospitable interruption to the Estes family’s morning to offer a roasting seminar and twenty minutes later the microwave and dryer were being run according to family schedule and the lights went dim and Chad made the announcement again. Many of the family confirmed the announcement again with a fun forgetfulness in their tone.

An hour and twenty minutes later Chad had roasted two pounds of the Papua New Guinea beans. Allowing me the opportunity to take in the full roaster’s experience, he poured the cooling beans into an old Tupperware mixing pitcher, stirred the two different batches together, and said encouragingly, “Go ahead feel them, take in the aroma. Do you see the difference between the two roasts?” Some of the beans were slightly lighter then the others. This is Starry Night Coffee’s unique blend.

The logo is designed by Chad’s father and inspired by Van Gogh’s remarkable painting and a book called, The Divine Commodity (Skye Jethani, Zondervan 2009). Chad’s greatest hope as a home roaster and one of his life’s visions gaining clarity at table with others is to create culture. “Isn’t that what all coffee shops should be like,” he asked with enthusiasm and purpose. Chad continued about life, vocation, congregations, and our coffee fellowship time, “We should all catch the vision of being culture creators.”

Tom Lobaugh

Inspiration Consultant

Looking For a Great Independent Coffee Shop to Hang Out in Downtown Boise?

Welcome to the Flying M Coffee House at the corner of Idaho and 5th!

“Unchained since 1992,” is Kent Collin’s favorite slogan from the Flying M. Kent is the owner of the downtown location and has been part of this coffee house for over fourteen years. He is as unique and funny as the store, and it was rather organic to conduct the interview on the floor amidst the freedom of the customer’s clamor. Sporting a Superman t-shirt his passion for DC Comics from the 70’s and 80’s are inked as well and a patron listening to our interview chimed in his support, “DC Comics rock!” His offering, as interrupting as it was for my naïve coffee shop normal, gave street cred to Flying M being a safe place. Ken laughed and responded encouragingly to him. It was a cool community vibe.

Kent’s background is in the hospitality/service industry and he recalls his first real customer service experience with the Flying M’s loyal customer base and what they had come to expect from Flying M’s baristas. He said with a smile, “My first time behind the counter and a regular who we all knew came up to the counter, did not look up and said, ‘I’ll have the usual.’ I had no idea what his usual was and did everything I could to make his drink without making him feel uncomfortable. I did and it was nerve racking and that’s what 75% of our customers have come to expect and you’ve got to deliver.”

As for Kent’s understanding of customer service since purchasing this location he spoke from a rich experience, “I will always work the counter, I never want to loose touch with our customers.” He rotates into ‘the front’ two days a week and wishes he could do more.

Flying M’s jam-packed popularity is due to their great music, fun store, excellent coffee and great customer service. Kent said with a teachable sprit and enthusiasm for learning all about being a coffee shop entrepreneur, “Great customer service goes hand in hand with how well employees are treated. If they are comfortable and happy they won’t ever want to leave. Look what happened to me!” Employee turnover is low and that contributes to an atmosphere of consistency for the customer. Kent said with candor, “It’s very nice when our customers know who is behind the counter" day after day week after week.

Responding thoughtfully about the best things of being a coffee shop owner Kent said, “It’s been good to be able to make managers.” One of the biggest surprises of ownership is shared with a frown, raised eyebrows, and a chuckle, “The amount of book work and taxes because I am super not a math guy!” He credits Kevin and Lisa Myers’ help in tutoring Kent How to be a Coffee Shop Owner graciously speaking of their mentorship and friendship, “If Kevin does it I can do it!” Grateful for this opportunity of a lifetime Kent spoke humbly, “They gave me two years advanced notice to buy it.” Kent celebrated two years of being Flying M’s downtown owner July 1st of this year.

With business steadily growing and twenty employees strong, Kent is nostalgic and present in asking this relevant question, “Flying M has the reputation for being fiercely independent and against big box stores. Our old slogan, ‘Unchained since 1992’ really tells our story and I think it really has something great to say for today, don’t you agree?”

Tom Lobaugh

Inspiration Consultant

Being an Influence of Transformation: Roasting 102

Like any good shepherd who is up before the sun to care for their sheep, Sean Watson begins his day roasting at Dawson Taylor Coffee Roasters at 4AM. His ability to multitask was inspiring as he herded beans from jute bag to roaster to delivery and storage, while introducing their various kinds of roasts and teaching without skipping a breath or step. His joy introducing the roasting process as he presented the unique details of the green beans from around the world generated enthusiasm. He loves what he does.

Sean spent over an hour leading five different roasts culminating in a fresh roasted bag of their Guatemalan. Delicious.

As the temperature was adjusted and timer set, he was constantly watching, smelling, and listening for the first pop at around 380° and the second pop at 420°, religiously ensuring the beans were on the right path to take their new form. As the beans poured into the cooling rack the aroma was enchanting. Like a nervous guide making sure everyone was where they are supposed to be, Sean placed his hand deliberately into the cooling beans every couple of minutes. “Can you see the difference? The oils are coming out,” he said carefully nurturing the beans as they poured over his fingers. Looking for incongruities while making sure the beans were transforming themselves into something good he discovered a bean and some chaff that were not supposed to be there and said with a laugh as he removed them, “Well, those don’t belong.”

Sean takes great responsibility for his work. His attitude expressed a gratefulness for having been given the opportunity to create something superb for the benefit of the farmer and the customer. Reflecting on the past two years and our brief interview he said, “It’s always fun to talk about coffee and roasting and it's kind of amazing to be part of the whole process from, what’s the term … seed to cup.”

As we discover what it means to be influences of transformation coffee roasters offer many positive insights as they stand at the threshold of what has come before and what lies ahead. Here are two.

1) Daily Productivity (knowing what we are to be about today and doing it responsibly)

2) Empowerment (celebrating transformation with a grateful heart of being connected from something amazing that has a history with a beginning and an end).

Dr. Tom Lobaugh

Inspiration Consultant

Have you seen where coffee has been getting itself into lately?

With the help of human engineering coffee is finding its way toward our stinky feet, overweight body, and enemas.

An extract from green coffee beans can make you slimmer, coffee grounds infused into carbon woven into your socks take away odor, and a coffee enema is said to have naturopathic healing properties. And I just got used to ordering a skinny vanilla latte out loud. Can you imagine what our baristas/RN’s might have to prepare for in the future?

Welcome to Café Sundontshine. What can we get for you today Dr. Lobaugh?

I’d like the preventative foot odor latte with a shot of weight loss espresso extract?

Would you like that orally or rectally to start your morning?

Adding to our need to be more aware of ourselves and at the center of our cup, coffee drink choices also help identify our personalities. Came across this gem of a poster a couple of days ago and became more self unconscious with laughter:

All jesting aside, coffee has been getting through and to us in more ways than we probably want to know, and at the same time we are happy for what coffee discoveries are made for our health needs, palette, and expression.

Here’s to a simple delicious cup of joe from an independent coffee shop, old school. Cheers.

Tom Lobaugh

Inspiration Consultant

Looking for Incredible Coffee Roasted by an Aeronautical Engineer and Served with a Vision for Urban Renewal?

Welcome to the Flying M Coffee Garage!

Driving up to the Coffee Garage in a reawakening downtown Nampa the garage’s Flying M sign gently captures your attention with the trees as a beautiful backdrop. The busy parking lot  with bays pulling up to the garage doors with customers visiting in and around the cars, is reminiscent of a old time diner; and with the smell of roasting coffee hanging in the air as you walk to doors is a perfect invitation to something very unique.

Entering the coffee garage is a mind blowing experience of engineering marvel woven with a delight of great gifts, the purple coffee roaster, a stage for live music, a graffiti band wall, a second story seating along a cat walk, bright color, and the coffee bar with friendly baristas. There are enough seats to give many of Nampa’s travellers rest with a great espresso, and enough power outlets for all of Nampa’s laptops, cell phones, and tablet-pads.

When asked about how and why the Flying M came to be the namesake of the business Kevin shared with a gentle laugh, “It was my dad’s cattle brand from the ranch in Yakima Valley.”

When owners Lisa and Kevin Myers invited me to table and offered me a cup of their Honduran blend it was like sitting with old friends. Their conversation was quiet, gentle, meaningful, and humble. Kevin and Lisa’s thoughts about their history of leading from the middle of Boise’s and Nampa’s urban renewal since 1992 were unassuming. They both agree in unison about urban renewal, “It’s partly nostalgia, and we like to walk or bike between stores.” Kevin’s passion for music and roasting are discovered in the coffee he produces and the great live music he supports. Lisa’s vision for art meeting community, and finding the cool products their customers have come to enjoy is celebrated in her smile and the way customers linger and purchase. Their deep connection with the places and communities they serve have created a business model around attending to and assisting employees and customers. Lisa said, “We get a lot of neighborhood families who have a real sense of loyalty to us.” Kevin said nodding his head, “Even when we moved to this location people came from the first store in Boise to connect.” Lisa continued listening to Kevin with a smile of appreciation, “We want everyone who is part of Flying M to be recognized and understood.” The independent coffee customer is a small community and they have managed to develop long-term friendships and their faces beam with gratitude.

Kevin shared about the joy of being an independent coffee owner, “You get the feel for the entire experience and all facets of the business and it also allows for creative freedom.” When asked about the importance of servicing a quality product Lisa acknowledges their coffee experience, “It’s got to be an A,” and Kevin responded with clarity, “A+.” They both smiled to each other with that trusted long term marriage smile encouraging their dreams.

Roasting over one thousand pounds a week of their Espresso blend: a full-bodied, medium roasted blend rich with crema; and House Blend, consisting of a French roast paired with a medium roast Indonesian, and a lot of single blends takes Lisa shared with a deep breath about her husband’s talents, “It takes a lot of attention to detail and curiosity.” Using an older model Diedrich roaster they also have to use their senses each day because Flying M roasting is an art and does not rely on any computers. Thinking out loud Kevin shared, “One day it might be nice be able to pay greater attention to detailing a few things with a computer.”

After hearing Lisa and Kevin’s journey there is a distinct joyful purpose of Flying M happily competing with the corporate big box coffee retailer numbing an already dull coffee palette of many consumers. About the new ways independent coffee roasters and entrepreneurs are creating new experiences for a growing number of consumers whose palette is becoming refined Kevin said about this important transformation, “The next phase in coffee shops is education. It would be great to set up cuppings and tastings at the roaster and help other develop an understanding of their own coffee palette,” especially for those who would enjoy a great interactive experience.

Dr. Tom Lobaugh

Inspiration Consultant

Looking for a Quality Coffee Created with Passion and Joy?

Welcome to Dawson Taylor Coffee Roasters!

J.A. Folgers' original coffee roaster

For eighteen years owner and entrepreneur David Ledgard has made it his life to roast and blend the highest quality specialty coffee and deliver an unprecedented customer service. Having trained with legendary coffee icons Jim Stewart and roast-master Peter Larsen, David shares his passion, love, and luck about everything coffee with everyone he meets. From children and youth, to business students and young adults, to roasters and coffee farmers, to vendors and green behind the beans newbies like myself David speaks with  spirited forward thinking and creativity about what is real and human and all things positive about excellent customer service. We began the interview with smiles and laughter in the middle of a fast paced office environment. Inviting me into the coffee depot through a door with a sign on the warehouse side, STOP Happy Hour Now, it is the warming aroma of fresh roasting coffee that pauses you as it pours over you. Capturing my mind and breath for a moment it was like being surprised by a work of art.

Sean Watson, Dawson Taylor’s roaster, creates every roast with his senses using two high volume roasting machines. The only computers are for business management. Sipping on a cup of their Sumatra on the roasting floor, I remarked, “Man, this is really good coffee.” David’s response with eyebrows raised, nodding with focused affirmation and a smile, “It wouldn’t be on the floor if it wasn’t good.” Anyone who stops by at anytime for almost any reason is welcomed in and offered a cup of coffee. David said, “It’s important to be good neighbors.”

Considering himself a lucky man because he does what he loves, celebrates that what he does is who he is, and that he has surrounded himself with great people David pondered with the surprise of someone who won the lottery, “How did all this happen?”

Listening to David’s histories while Sean roasted, order being packed and vans loaded for prompt roasting day delivery, David interrupted his narratives with introductions to each of the employees.

What is most unique is his transparency. His directness draws you into this life of coffee and before you know it you are caught up in his wonder and passion. He spoke genuinely about almost closing their doors, employees rallying for a purpose greater then he imagined, and the risks and great rewards of creating a business out of his garage with a demanding clarity on the details of quality coffee and customer service. Whatever he, his family, and his employees have been through have only galvanized this hope he shared while remembering a beloved employee they suddenly lost to cancer a few years ago, “We know we can get through anything.” He said with weathered honesty, “You know, there really isn’t a cliff, only a rocky path,” and it is important for him that they greet challenges with a positive liberating attitude.

David enjoys working with other artisan entrepreneurs and helping them create coffee beers and root beers and restaurants who are on the inventive unique edge willing to experiment with an espresso. They enjoy doing business with owners who care about quality and caring for the customer.

One of David's great insights was what independent coffee roasters and shop owners can provide that other corporate giants struggle to supply; namely, utilizing their great freedom and flexibility to come through on the details of an incredible customer service. David said with a quieted intensity, “If a client’s espresso machine breaks down we will have it fixed immediately or we’ll give them a loaner and have them operational in thirty minutes. Will Starbucks do that for you?”

With the possibility of a re-branding in the works, Dawson Taylor’s vision for creating a quality product, delivering quality service, and running an effective people business David said with a laugh and simplistic insight, “Better is better.”  Quality coffee beans, wherever they are from, motivate Dawson Taylor to offer the superiority they want to provide. As for the vision of what the bigger picture looks like for Dawson Taylor, David said with enthusiasm, “Long term sustainability of a great product. We are judged by what is in the cup, not on the cup. Everything changes and we will be in the middle of that exciting change.”

Dr. Tom Lobaugh

Inspiration Consultant

Root Beer & Espresso? Abso-BlackSheep-lutely!

Welcome to BuckSnort Root Beer and owner and independent root beer brewer and entrepreneur, Kainoa Lopez, who has created a root beer infused with independent roaster and coffee connoisseur Dawson Taylor’s espresso.

Having Kainoa at their BuckSnort venue in the Capitol City Public Market on Saturday tapping this drink over ice and topping it with their homemade vanilla molasses whipped cream with his enthusiasm for life and joy for this masterpiece is fun and inspiring. It’s called the Black Sheep and there is nothing like it on the planet. It will also wake your tired little baa, baa, baa’s up!

We have enjoyed the brewed bean fusion several times and make sure it is always the beginning of every market trip. With Kainoa and crew’s hospitality, the market experience is one of Boise’s ExCCCellent customer service company’s where they Cultivate a long awaited attitude, Create a welcoming space, and Communicate with class. Let us know what you think of the Black Sheep or any of BuckSnort Root Beer creations.

Dr. Tom Lobaugh

Inspiration Consultant

Seeking Purity: Two-Minute Action Steps for Home Roasting and Your Life’s Success

For Chad Estes home roasting is a multisensory necessity, inspired by a welcoming heart, with the perfect roast lying in-between one-hundred twenty seconds.

Roasting green coffee beans from Central and South America, Chad Estes says with enthusiasm like a child on their birthday with a gift they always wanted to share with their friends, “Did you know the beans pop, yeah you have to pay attention to two pops, there’s an early pop and two minutes later a second pop.” With eyebrows raised and short head nods of cluelessness Chad acknowledged the ignorance on my face, “Those two pops are the difference between light and dark roasting.”

Thinking about the years it takes a farmer to grow a coffee bean plant and the time it takes to harvest and dry and pack and ship the beans around the world, I asked with amazement, “Just two minutes is the window between a light roast and dark roast?”

He continued with a straightforward tone, “Lot’s of roasters just go to dark roast to maintain consistency with that kind of flavor for a mass consumer.” Sharing the phrase I learned from other roasters, “Burnt coffee,” Chad shook his head with approval and leaning into the table he said with a smile, “I think the real flavors of the coffee bean lie in between those two minutes.” Sharing with passionate clarity about a roaster’s tasks, “You know how you can see the beans and smell the beans, and you’ve got to listen to the beans as well.” He buys his own beans and keeps them fresh for roasting, only roasting a pound at a time, and he’s got his own espresso machine for creating steamed Americanos.

Chad shared that he likes to roast a few beans from the same crop at the light roasting of the two-minute period, pull them out and then roast another batch of the same crop toward the darker side of the two minutes and then grind the two batches together creating a full spectrum of taste. Chad is a ‘seeking purist’ when it comes to roasting and other precious things in his life.

Sharing about his home as a child he asked, “Remember when our parents used to flavor their own coffee?” I flashed back to a scene in our kitchen when adding broken cinnamon sticks to the coffee grounds was avant-garde. He continued with hand motions air measuring this part of the story played out from childhood, “A dash of cocoa, a little bit of powdered milk, a little bit of sugar,” and then he said with a distinct surprise, “That was the first café mocha!” He remembers his folks always having coffee ready for guests at any time of the day. Chad rarely goes to a coffee shop except as the perfect meeting place for clients and interviewers to begin building a relationship.

We also spoke about hospitality. Table fellowship at a coffee shop and at his home is an important part of what he does and who he is. Like his parents he always keeps his home blends ready to be shared at anytime. He said with joy, “People come by our house all the time on their way to work or on their way to someplace and they swing by and help themselves to a cup of coffee.” He added with enthusiasm, “And sometimes I’m not there!” Hospitality with only a guest speaks volumes about an open door of trust.

There are three hundred, two minute sets, in a ten-hour day. What happens if we focused on 10 opportunities each day to apply this simple and profound wisdom of seeking purity in the people before us: understanding the other’s otherness? What can happen with any given social connection from face to face, to tweeting, to Facebooking or texting, that engages this remarkable two-minute exercise where we can listen for the purist moment of the other person’s needs, values, hopes, dreams, or desires? What happens when we choose to take two minutes out of a meeting to focus on the person before us with the intent of asking and listening for those ‘pops’ of genuineness about who the they are, what they want to accomplish, or what genuinely inspires them? Try ten two-minute ‘purist interviews’ of people at work or at home today asking about what inspires them, who they are, what their dreams are and listen, listen, listen to what they say. You will be amazed at what this does for your heart and their life.

Let me know what happens after a day or week of seeking purity with others. You can send your stories through the contact page. Will enjoy hearing from you. Thank you.

For more about Chad Estes’ visionary work with Starry Night Media and story telling and photography for breast cancer survivors, life, and faith, please click on the highlighted words above. For more about Chad's inspirationary writing click here.

Dr. Tom Lobaugh

Inspiration Consultant

Being Green about Roasting Coffee Beans: How to Roast Coffee 101

Inviting myself to the roaster’s platform at Rembrandt’s Coffee House, Rickard and Harvey welcomed every question. In between filling the funnel, checking the weight, checking the beans, checking the automated systems, checking the beans again, cooling them, and pouring them into thirty-two gallon Brute garbage cans lined with plastic bags, Rickard moved back and forth between machine, beans, customer, friends, his wife Lori, Harvey, and myself. Never allowing any of us to wait long, his hospitality-roasting dance drew everyone into community offering a personalized roasting experience.

Rickard asked, “So, how are you wanting to roast and what are you going to roast? Home roasting or Commercial roasting?” That was the first time hearing there was a choice between personal and commercial. Just like that he opened a new door with, “For home roasting the number one place to check out is, Sweet Maria’s Coffee.”  They are based in Oakland, CA and specialize in home roasting everything. Reading through their website there is great information for anyone interested in home roasting as a small business or simply the personal satisfaction of buying your own roaster and green coffee beans.

Rickard and Harvey

Busy running numbers and other important administrative details in his private corner with laptop shaking from his fingers flying and papers balancing and flopping perfectly in three different piles, Harvey interjected an important customer order above the patron’s din and the whirl of the roaster, “Are you roasting five bags for the next order?” Rickard could not hear him and came closer for the reminder. Returning to the perch with a positive response of orders being filled, something reminded Rickard of another important resource for roasting learners. He pointed with his finger in the air and smiled, “Hey, I don’t know if you’d be interested in reading it, but a great book, especially on fair trade, organics, social justice issues, is, ‘Javatrekker’ by Dean Cycon.” He shared about Dean’s travels and logging important stories about the details of fair trade and organics. Just like that I was busy ordering a great book and reading Deans Beans website.

Rickard had a short break while fresh beans were roasting and he came over to Harvey and I to talk a about commercial roasting and the Diedrich roasting machine they use. He shared that they enjoy roasting for other coffee shops in the area as well as grocery stores like Wholefoods and Rosauers and other retailers. Rembrandt's roasts between 300-400 pounds of beans per day. Commercial roasting also includes “toll roasts” where companies specify the type of roast they want, pay them a roasting fee, and place their own company’s logo on the bag.

Rickard the Roaster

Rickard said, “Roasting is an endless process of learning. I spoke to one man who had roasted beans in Alaska for over twenty years and he told me, ‘I learned enough in that time to be comfortable being called a beginner.’” For some roasters it can be an obsession to find the perfect roast each time with the weekly, daily, and annual changes contributing to the roasting process. Some roasters in Portland check the weather each day and conduct barometric readings in the store before they begin roasting and adjust their machines to accommodate those degrees of variation. From weather conditions during growing, to adjustments in harvesting and storage, to modifications in new roasting machines, roasters who hope to develop a palette and serve a quality roasted bean need a teachable spirit and a humble heart.

I had to leave for another appointment and Rickard remembered with surprise and excitement another person to speak with about home roasting, Chad. We will save that interview for How to Roast Coffee 102.

Tom Lobaugh

Inspiration Consultant

Independent Coffee Shop Owners Declare their Dependence on YOU!

As we prepare for the Fourth of July with all that the Declaration of Independence, patriotism, and freedom means for everyone, independent coffee shop owners and local roasters proclaim their dependence on your uniqueness and they want to recognize you.

Ready at the counter to make your cup of coffee the freedom of your expression, these baristas will stop at nothing to make your drink the way you want it. Each independent coffee shop has all their own unique coffee blends and lattes and smoothies that are fun to experience; and if you want to be really independent ask the barista or the coffee shop owner to make you the greatest cup of coffee they know how. Let them ask you what you want, what you like, what your in the mood for. The real joy and challenge every independent coffee shop entrepreneur has, is to create YOUR perfect drink. Try an independent coffee shop this week, or the Fourth of July weekend, and put them to the test.

Here is a sampling of some of the independent coffee shop locations in the Treasure Valley. There is one on your way to work, on your way home from work, on your way to a friends house, or nearby your particular holiday get away. This Fourth of July declare your dependence on an independent coffee shop and order something you really want to satisfy your personal coffee need, bakery desire, or whatever. They’ll be glad you stopped by and so will you.

Boise, ID

Big City Coffee 1416 W. Grove Boise, ID

Dawson Taylor  216 W. 38th St., Suite A Boise, ID 83714

Owner: David Ledgard; Roaster: Sean Watson

Flying M 500 W. Idaho Street Boise, ID 83702 / 1314 2nd Street South Nampa, ID 83561

Caldwell, ID

The Bird Stop Coffee House 718 Arthur Street Caldwell, ID v83605

Java Station  1014 E Chicago St, Caldwell, ID 83605

Imeldas Coffee Casa  2408 E. Cleveland Blvd. Caldwell, ID 83605

Eagle, ID

Café Crane 3130 E. State street #105 Eagle, ID 83616  Owner: Sunny Kim

Rembrandt’s Coffee House  93 S. eagle Road Eagle, ID 83616

Owner: Mark Priddy; Roaster: Rickard Bjerkander

Perks of Life  1540 E. Iron Eagle Drive #130 Eagle, ID 83616 Owner: Heather Allen

Big Star Coffee 94 N. Fisher Park Way Eagle, ID 83616  Owner: Jason Wilson

Wild West Bakery and Espresso  83 E. State Street Eagle, ID 83616

 Owner: Naomi Preston

Emmett, ID

HeBrews Coffee  118 West Main Street in Emmett, Idaho  Owner: David Beck

Meridian, ID

Groove Coffee 1800 N. Locust Grove Road Meridian, ID 83646

Owner: Elizabeth Hoeper

Lucky Perk 1630 S Eagle Rd #100 Meridian, ID 83642  Owner: Diana Mallard

Coffee Studio 6360 N Saguaro Hills Suite 100 Meridian, ID 83646

Owner: Lyndsey Hopkins

Mercato Coffee House  3015 W. McMillan Roan Meridian, ID 83646

MeTime Coffee House  112 E Idaho Ave, Meridian, ID 83642  Owner: Beth Alpaugh

Nampa, ID

Black Bear Coffee House  5687 E. Franklin Road Nampa, ID 83651

The Coffee Cottage  329 N. Middleton Road Nampa, ID 83651

Quick Shots Espresso  716 12th Avenue South  Nampa, ID 83651

Tom Lobaugh

Inspiration Consultant

Coffee Rust Epidemic: Is there any Hope?

 With the recent eruption of coffee rust altering Central America coffee growers at the highest level in recorded history, we asked local roasters in Boise what affect that has on coffee production and what steps they are taking to deal with this unprecedented crisis.

Harvey Stanley a roaster and administrator at Rembrandts Coffee House and Full Circle Exchange says, “It will definitely have an impact on next year’s beans,” and that they, “may have to look elsewhere to find the same type of bean and flavor” for their blends. He said, “It’s difficult to pinpoint what effect that will have locally right now.” Those areas affected will be harvested for next year’s coffee.

Coffee rust is a fungus destroying the coffee plant’s ability to fully produce and allow the ripening the coffee cherry. The primary type of bean being attacked is the Arabica bean known for its more delicious flavor. The Robusta beans, not harmed by the rust and with a taste more tart and bitter, will probably replace many of the first hand consumer product you would brew at home or at the office.

With over 370,000 jobs forecasted to be lost in Central America this year there are many factors contributing to the rampant outbreak of the disease and not much farmers or roasters can do about it now.

Climate changes, combined with the incredible demand for coffee encouraging farming practices to radically increase supply in climates too harsh to the coffee plant, as well as loose restrictions on pesticides have all contributed to the outbreak. Ecologist and coffee specialist Dr. John Vandermeer of the University of Michigan and a professor in the Department of Ecology and Evolutionary Biology and at SNRE, said in an interview with Science Daily that, “sun-grown fields lack another fungus, and the widespread use of pesticides and fungicides and the low level of biodiversity found at sun-coffee plantations have likely contributed to the decline of the white halo fungus. Without white halo fungus to restrain it, coffee rust, also known as roya, has been able to ravage coffee plantations from Colombia to Mexico.” Vandermeer also noted, "The integrity of this once-complicated ecosystem has been slowly breaking down, which is what happens when you try to grow coffee like corn.” He continues with concern, "This year it seems to have hit a tipping point, where the various things that are antagonistic to the [coffee rust] in a complex ecosystem have declined to the point where the disease can escape from them and go crazy."

Looking at the present and into the future, it may take the summer or fall for the fungus to be in remission, and another two – three years for coffee farmers ruined by this years disaster to begin seeing healthy plants, healthy coffee cherries, and profits restored; if they can wait that long. Many members of the International Coffee Organization (ICO) has outlined a six-page focus from salvation to prevention and keeping the public informed on the domestic and international effect this will have on farmers, harvesters, roasters, and coffee entrepreneurs.

“This is the nature of farming and being dependent on crops and their seasons,” one roaster said with a serious tone.

“How do you feel about the workers and farmers loosing their jobs and farms,” I asked.

“Bad, it’s terrible economically and sad at what it will do to their families. What can we do?”

The ICO who has a plan to help sustain the coffee economy by strengthening “the global coffee sector” through international financing alternatives designed “to serve the long-term interests of coffee farmers,” offers hope especially  with the constant global demand for this agricultural product second to oil production.

At the first International Coffee Rust Summit and the summary of responses to the crisis prepared by the Regional Cooperative Program for the Technical Development and Modernization of Coffee Production (PROMECAFE) and the Inter-American Institute for the Cooperation on Agriculture (IICA)  there is hope. With needs of the local farmers and harvesters increasing and demand continuing to rise, the IICA in statement six of their immediate responses has already put in place, "A program to support vulnerable populations such as small farmers and laborers and their families through food security and nutrition programs, generation of alternative employment opportunities, and social compensation measures." There is always hope.

Tom Lobaugh

Inspiration Consultant

Want to See Life with Joy?

Welcome to HeBrews Coffee! Located at 118 West Main Street in Emmett, Idaho. HeBrews Coffee offers a terrific cup of coffee and a one of kind atmosphere with the owner peacefully prepared to help you with a new vision on life.

Coffee shop entrepreneur David Beck listens and offers wisdom with story telling capturing an inspiration that will open your heart and mind. If you want to hang out with friends or sit silently and enjoy one of HeBrews great steamed Americano’s, Beck’s hope for everyone who comes through the door, “I want to make a good cup of coffee, bless people, and do God’s will.”

He said with a great smile, “I want to share this story with you. I was sitting at one of the tables reading a devotional quietly in between customers. A customer came in and while I was serving them a regular who had begun to make the coffee shop their own for a couple of months leaned over and started reading my devotion (eaves-reading). When I returned they asked, ‘What does atonement mean?’ We spent a couple of hours talking about it and they got to hear about God’s plan. That’s God’s economics at work and that makes this a blessing space.”

When asked about the name of the shop David said, “I brought my home group down here and shared with them, ‘I believe God wants me to start a coffee shop here.’ Pray with me over this and please write down anything God puts on your heart.” He chuckled and said shaking his head at how this whole story has unfolded for him these past few years, “So one of the women in our group called and said that she was led to the book of Hebrews and then to the address 118 W. Main. Hebrews 11: 8 says, 'It was by faith that Abraham obeyed when God called him to leave home and go to another land that God would give him as his inheritance. He went without knowing where he was going.'" It has become a key verse for them because it connects their story with the Biblical story and of how they ended up in Emmett and in the coffee business.

David is from a broken home and was reared by foster parents who were trusted friends of his mother. She would send him to them when things got tough. The foster family's home and life became a refuge for him. David shared, “They were a great family. When I lived with them on and off as a child I got to walk my foster dad to work. He was blind. He needed me in the store and showed me everything I could do to help.” He shook his head again in wonder, “I really had a great time learning from him. You know, it dawned on me just a few years ago that his store was a coffee shop!” David believes he has received his inheritance with HeBrews and is grateful to be part of God’s blessing to Emmett and the Treasure Valley. David’s focus on customer service is clear and succinct, “We want to serve.”

David retires tomorrow from a long career as an optometric technician to focus full time on HeBrews and making great pastries (and perhaps work more with their wonderful way cool donut machine). It appears David Beck is also going to continue to help people see better; envisioning themselves with an image of a greater love to guide them toward unprecedented joy.

Dr. Tom Lobaugh

Inspiration Consultant

Loads of Love: How is Your Customer Service Measured

From Brisbane, Australia to Russellville, Arkansas and the Treasure Valley to Makassar, Indonesia coffee entrepreneurs are celebrating a renewed coffee culture and many are surprisingly enjoying a growing business with a diverse demographic. For many independent coffee owners, roasters, and baristas it all comes down to one simple word: community.

Irwanti Said shares in his research from the premiere Arabica coffee producing country in the world, “From the point of view of culture, (the) coffee shop mostly serves as a center for social interaction that provides a place to congregate, talk, write, read, entertain one another, or pass the time either individually or in a small group of members.”

Clarissa Shonk a manager for The Crossing in Russellville, AR said, “We have a huge demographic … People come in with their families, they bring little kids, high school, junior high kids ... A lot of people thought we would have a college demographic, but they’re really not as big a part of it as you would expect, it’s really a little of everybody.” (article by Rebecca Soard)

For Roland McLean creating a quality cup of coffee helps to better serve the customer, create a unique community at their particular espresso bar, and help their business thrive. He said in his interview with ABC Rural,  "I think it's just a level of care, a level of care behind what you do... being able to have the extent of knowledge to know that everything you're pouring is to a quality that you would serve to, I don't know, say, your mum," he says.

One of the best parts of the interview, tucked away in the audio recording, is the reporter asking, “Roland, how much of yourself goes into every cup that you put out over the counter here?”

Responding with a smile Roland said, “How much of myself? Coffee, milk and about half me … loads of love.”

Speaking about coffee’s global community, Rickard Bjerkander, roaster for Full Circle Exchange, says, “There is a connection between the bean harvester and roaster and I try to remain aware of that.” Picking up a small piece of cement from his roasting perch, he said passionately, “That’s a piece of their cement ground where they spread the coffee beans out in Peru.” Every now and then something from their life a world away gets harvested and placed in one of the 150 pound bags of coffee beans. “We find them every now and then when we looking for defective beans.” Holding it for me to look at more closely Rickard said, “This is a reminder for me of the families who are working in that part of the world and when that aroma from the first roasting comes out, it is about our lives and stories connecting. For me, it deeply reflects justice and peace.”

Independent coffee shops can create the best community with a customer service daring to lead with love.

Dr. Tom Lobaugh

Inspiration Consultant